By Susan Clotfelter, Special to The Denver Post
You never thought you would say this, but … you’ve actually had enough fudge.
Enough ham. Enough wine. Enough turkey, gravy, stuffing … yes, even enough pie.
But you don’t have to turn to fast food and delivered pizza to take a break from an overloaded eating schedule. Just shift gears to the simpler, seasonal, hardworking meals that are healthy, light and speak of home rather than the homes of annoying relatives. You don’t have to turn into a food monk — just let some fresh, unbuttered, un-gravy’d vegetables back into your life.
These five dishes steal a few tricks from French and Italian cuisines to restart your taste buds for 2017. They’re veggie-centric, if not completely vegetarian. They leave the smoked, buttered and oversweetened flavors of the holidays behind. Who knows? You might even like them so much, you will keep them around for the holidays next year.
Susan Clotfelter, Special to The Denver Post
To bring out its underlying sweetness, pound purple kale with earthy walnut oil until the leaves are nearly wilted and saturated – then pair it with carrots, apples and a sweet Greek-yogurt dressing.
Massaged Purple Kale, Carrot and Apple Salad
This is a powerfood version of that old picnic favorite, the carrot raisin salad. This reboot packs in the vegetables, including bruised (“massaged”) kale, in a way that would fool a greens hater. It’s also a dish kids can help prepare — they will love pounding the kale. Multicolored carrots are now available in most grocery stores; get the whole ones if you can, rather than the baby carrots. Serves 6-8.
Ingredients
1 bunch purple kale, stemmed
2 tablespoons walnut oil
7 whole carrots, preferably multi-colored, shredded (enough to make 1 ½ cups)
2 tart apples, diced (peel on)
2 tablespoons fresh lemon juice
1/3 cup plain Greek yogurt
2 tablespoons maple syrup
Chopped walnuts or pecans, if desired
Salt to taste
Directions
When you stem the kale, discard any of the thicker, tougher leaves, or save them for soup. You want the curly, ruffly leaves, and you want them chopped fine and as dry as you can get them. Salad spinner away, but to get them drier, roll them in paper towels and don’t be afraid to squeeze or wring. Put the dried kale leaves into a bowl with a flat bottom (or a saucepan), add the walnut oil and mash them with a potato masher, kraut pestle or other implement of destruction — a wood or bamboo turner works. Get violent: you really want this kale beaten up and soaking up that nut oil. Let your most timid child unleash their inner kitchen warrior on this chore.
Meanwhile, shred the carrots in a food processor. If you have young cooks helping, engage their eyes and taste buds by asking them to taste each color of shredded carrots (the yellow carrots are moister and both sweeter and earthier at the same time). See if they can tell which color they’re tasting with their eyes closed. Core and chop the apples into small julienne pieces and sprinkle with the lemon juice to keep from browning. When the kale is sufficiently bruised (it will be shiny all over and significantly wilted), add the carrots and apples to the bowl or pan.
In a separate bowl, stir together the Greek yogurt and maple syrup to combine. Add to the kale mixture and stir well until all ingredients are well coated. Taste and correct seasonings; add nuts if desired. Finally, salt to taste. Refrigerate for several hours or overnight.
Susan Clotfelter, Special to The Denver Post
Fish is the original fast food – and little tilapia fillets are among the fastest-cooking fish. Pop them on lettuce shreds and tortillas and you have dinner or lunch – or breakfast.
Tilapia Tostadas
Whether you want to cut the corn tortilla with a fork or roll it up and get messy, this dish puts dinner on the table fast. Tilapia fillets cook in minutes, and local aquaponics entrepreneurs often sell the slim fillets frozen at farmers’ markets (in season). Serves 4 (with two tostadas apiece).
Ingredients
¼ cup seasoned breadcrumbs (or regular breadcrumbs with ½ teaspoon chile spices)
4 frozen tilapia fillets
8 corn tortillas
Shredded romaine or bok choy
1 tablespoon olive oil or other neutral oil for sautéing
4 teaspoons lime juice
4 teaspoons agave nectar
Salsa or pico de gallo, if desired
Lime wedges, if desired
Directions
Spill seasoned breadcrumbs on a large plate or in a shallow casserole; place tilapia fillets on a second plate. Arrange two tortillas on each of four dinner plates; top with shredded romaine.
Heat oil over medium heat in a skillet until it shimmers. One by one, drizzle each tilapia fillet with lime juice and agave nectar, then dredge in breadcrumbs and lower into skillet. Saute about two at a time for two to three minutes per side, or until opaque and flaky. Arrange two small or one large fillet on each plate. Serve at once.
Susan Clotfelter, Special to The Denver Post
Italian parsley as the main green in this salad is a refreshing choice after all of that heavy holiday fare.
Italian Parsley and Bean Salad
Yes, it’s a pain stemming the Italian parsley, but you can save the stems for the next time you’re making vegetable or poultry broth. Italian parsley has a fresh, lemony flavor and scent that just chases cobwebs and holiday-weariness away.
Ingredients
For the salad:
1 large or 2 small bunches Italian parsley, stems removed
Other crisp greens to make 4 cups
½ cup sliced black olives or pitted kalamatas
½ red onion, sliced into fine half-moons
1 16-ounce can garbanzo beans
For the dressing:
¼ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
OR
¼ cup olive oil
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt
Directions
Place the stemmed parsley into a salad bowl; leave lots of room for tossing. Add the onion half-moons. Drain and rinse the garbanzo beans well and add to the bowl. Drain the olives well and add them as well. Choose either the balsamic or fresh lemon juice dressing. To make either, in a small, tall-sided bowl, whisk the olive oil with the other ingredients except the salt vigorously until combined. Taste to check for tartness; a good dressing should have some “bite,” or it will be too sweet on the salad. Salt the dressing to taste and serve alongside the salad, or toss with the dressing just before serving. To make this salad main dish, add a few ounces of good-quality canned tuna.
Ginger-Chicken Lettuce Rolls
This is a satisfying, light, grab-it-and-go dinner or lunch that lets you get back to the movies, putting away the tree or whatever you were doing when you got hungry. Serves 4.
Ingredients
2 cups diced, cooked chicken
1 cup chicken broth
1 cup finely chopped curly parsley
2 teaspoons freshly grated ginger
¼ cup dried currants
Four large or more small washed romaine lettuce leaves
Directions
In a large saucepan over medium-low heat, combine all the ingredients except the lettuce. Stir until blended and heated through and the mixture is not soupy. Allow to cool to warm, not hot. Spoon into romaine lettuce leaves and serve. Can be refrigerated and served warm or cold.
Susan Clotfelter, Special to The Denver Post
“Breezecake” is really more of a pudding based on cream cheese, cookie crumbs and honey – the consistency of ice cream, but without the brain freeze.
Fresh Pineapple Breezecake
I called this invention “breezecake” because it’s a breeze to make and won’t weigh you down in the new year. It works equally well with low-fat or no-fat cream cheese. Using gluten-free cookies creates a gluten-free dessert. Refrigerating individual servings means you can save a few for yourself! Serves 4 to 6.
Ingredients
1 ½ cups fresh pineapple chunks
8 ounces soft plain cream cheese or neufchatel
4 tablespoons honey, or to taste
1 cup mild-flavored vanilla cookie crumbs (shortbread or vanilla wafers work well)
Pinch of salt, or to taste
4 tablespoons tart jam or chutney, for garnish
Reserved cookies, for garnish, if desired
Directions
Buzz the cookies into fine crumbs using a food processor, or place in a resealable bag and crush with a rolling pin. Remove from processor and set aside. Next, process the cream cheese and pineapple until combined (it will seem fairly runny; beware of splashing). Add the honey, tasting as you go. Finally, return the cookie crumbs to the food processor. Taste; add a pinch of salt if desired. Scoop out of food processor and into dessert dishes, ramekins or champagne glasses. Cover with plastic wrap and refrigerate at least two hours, or until it sets. Garnish with a generous swirl of jam or chutney — a raspberry jalapeno works well, or a seedless blackberry, or that homemade crabapple jelly Aunt Marie gave you for Christmas — and a reserved cookie, if desired.
Originally Published: December 28, 2016 at 12:01 AM MST